Grilled Eggplant and Zucchini Lasagna

Prep Time: 20 min	Cook Time: 45 min
Total Time: 65 min	Serving Size: 8

Introduction

"Have you ever craved a dish that's equal parts comforting and exciting, familiar yet surprising? That's precisely what you'll find in our Grilled Eggplant and Zucchini Lasagna – a delightful marriage of traditional Italian lasagna and the vibrant flavors of the Mediterranean. This innovative twist on a classic dish is bound to impress even the most discerning palates."

Step into a world of rich, smoky goodness as you experience the magic of Grilled Eggplant and Zucchini Lasagna. This exquisite vegetarian dish masterfully combines layers of tender grilled eggplant and zucchini with creamy ricotta cheese, tangy marinara sauce, and a melty blend of mozzarella and Parmesan cheeses. Each bite will transport you to the sun-soaked shores of Italy, where the warm sea breeze mingles with the tantalizing aromas wafting from a bustling trattoria's kitchen.

Health Benefits

• Eggplants and zucchinis are low in calories and high in fiber, promoting healthy digestion and weight management.

  
  

• Tomatoes are rich in antioxidants, including lycopene, which supports heart health and reduces inflammation.

  
  

• Ricotta cheese provides protein and calcium, essential for muscle repair and bone health.

  
  

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds

• 2 medium zucchinis, sliced into 1/2-inch rounds

• Olive oil, for brushing

• Salt and black pepper, to taste

• 1 (15-ounce) container part-skim ricotta cheese

• 1 egg, lightly beaten

• 1/4 cup chopped fresh basil

• 1/4 cup chopped fresh parsley

• 1 (24-ounce) jar marinara sauce

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

Cooking Instructions

1. Preheat the grill to medium heat. Brush the eggplant and zucchini slices with olive oil, and season with salt and black pepper.

   
   

2. Grill the eggplant and zucchini for 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and let cool.

   
   

3. In a bowl, mix the ricotta cheese, egg, basil, and parsley. Season with salt and black pepper.

   
   

4. Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.

   
   

5. Layer half of the grilled eggplant slices over the sauce, followed by half of the ricotta mixture, 1/2 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layers with the grilled zucchini, remaining eggplant, ricotta mixture, and cheeses.

   
   

6. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly.

   
   

Serving Suggestions

• Serve with a side salad and crusty bread for a complete meal.

  
  

• Garnish with additional fresh basil and a drizzle of balsamic glaze for added flavor and presentation.

  
  

Cooking Tips

• Ensure the eggplant and zucchini slices are evenly cut to promote even cooking and easier layering in the lasagna.

  
  

• Letting the grilled vegetables cool slightly before assembling the lasagna will prevent the dish from becoming too watery.

  
  

• For a gluten-free option, ensure the marinara sauce is gluten-free.

Nutritional Facts (per serving)

Calories	Fat	Carbs	Protein	Fiber
300 Kcals	15g	20g	20g	5g